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Barbecue Flying Saucers with Vegetable Martians
Barbecue Flying Saucer with Vegetable Martian
YIELD Makes 5 servings
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INGREDIENTS
| 1/2 | teaspoon black pepper* |
| 1 | (10-ounce) pork tenderloin* |
| 1/4 | cup barbecue sauce |
| 1/2 | teaspoon prepared mustard |
| 1 | (7-1/2-ounce) package (10) refrigerated buttermilk biscuits |
| 1 | egg yolk (optional) |
| 1 | teaspoon water (optional) |
| 3 | to 4 drops food coloring (optional) |
| Vegetable Martians (recipe) | |
PREPARATION:
- Preheat oven to 425°F. Rub pepper on outside of pork tenderloin. Place pork in shallow roasting pan. Roast 15 to 25 minutes or until meat thermometer inserted into thickest part of meat registers 160°F. Remove from oven; let stand 5 minutes. Shred pork.
- Reduce oven temperature to 400°F. Stir together barbecue sauce and mustard. Toss with shredded pork.
- Roll each biscuit on lightly floured surface into 4-inch circle. Place one fifth of pork mixture on each of five circles. Moisten edges. Top with remaining biscuit circles. Crimp edges to seal.
- Stir together egg yolk, water and food coloring to make egg-wash paint, if desired. Using clean paintbrush, paint desired designs on biscuit "flying saucers." Place on baking sheet. Bake 11 to 13 minutes or until golden.
This recipe appears in: Sandwiches
NUTRITIONAL INFORMATION:
| Serving Size: | 1 flying saucer with 1 vegetable martian |
| Fiber | 1 g |
| Carbohydrate | 26 g |
| Cholesterol | 36 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 22 % |
| Calories | 208 |
| Protein | 15 g |
| Sodium | 510 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Meat | 1 |
| Starch | 2 |
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